4 boneless pork chops, about 1 1/2 pounds
1 (15 oz.) can peaches, juices reserved (or 2 fresh peaches, sliced)
1/2 cup yellow onion, sliced
2 tablespoons unsalted butter, melted
2 tablespoons brown sugar
2 tablespoons bourbon, optional
1/4 cup reserved peach juice
1 tablespoon fresh rosemary leaves, minced, plus more for garnish, optional
2-3 sprigs thyme, stems removed, plus more for garnish, optional
Kosher salt and freshly ground pepper, to taste
Preheat oven to 350º F and season pork chops generously with salt and pepper, rosemary and thyme.
In a medium bowl, whisk together melted butter, brown sugar, bourbon, if using, and peach juice.
Spread onion slices on the bottom of a 9×13-inch baking dish, then arrange peach slices on top of the onion.
Place pork chops on top of peaches.
Pour peach juice mixture over pork chops and peaches, trying to evenly cover everything in the dish.
Place in oven and bake for 35 minutes, then broil for another 3-5 minutes, or until internal temperature of pork reaches 145º F and pork and peaches have browned and caramelized slightly.
Remove from oven and garnish with fresh thyme or rosemary. Enjoy.